Pan-Fried Chicken With Lemony Roasted Broccoli

Name: Pan-Fried Chicken With Lemony Roasted Broccoli
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 1/2 lb. broccoli, cut into florets; 2 cloves garlic, thinly sliced; 3 tbsp. olive oil; Kosher salt and pepper; 4 6-0z boneless, skinless chicken breast; 1 c. all-purpose flour; 1 lemon, cut into 1/2-inch pieces; 2 tbsp. lemon juice

By The Good Housekeeping Test KitchenPublished: Aug 9, 2019

Mike Garten

Yields:

4 serving(s)

Total Time:

35 mins

Cal/Serv:

365

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There's a good chance you already have all the ingredients you need for this easy weeknight dinner.

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Ingredients

1 1/2 lb.
broccoli, cut into florets
2
cloves garlic, thinly sliced
3 Tbsp.
olive oil
Kosher salt and pepper
4
6-0z boneless, skinless chicken breast
1 cup
all-purpose flour
1
lemon, cut into 1/2-inch pieces
2 Tbsp.
lemon juice

Directions

1. Step 1Heat oven to 425°F. On rimmed baking sheet, toss broccoli and garlic with 1 Tbsp oil and 1/4 tsp each salt and pepper; roast 10 minutes.
2. Step 2Meanwhile, pound chicken breasts to even thickness, season with 1/4 tsp each salt and pepper, then coat in flour. Heat 1 Tbsp oil in large skillet on medium-high and cook chicken until golden brown,  3 to 5 minutes per side. Nestle chicken amidst broccoli and roast until chicken is cooked through and broccoli is golden brown and tender, about 6 minutes.
3. Step 3Return skillet to medium heat; add remaining Tbsp oil, then lemon pieces, and cook, stirring, until beginning to brown, 3 minutes. Add lemon juice and 1/3 cup water and cook, stirring and scraping up any browned bits. Spoon over chicken and serve with broccoli.

Get ahead: Prep the broccoli and lemons and store for up to 2 days before cooking.

Nutritional Information (per serving): About 365 calories, 15.5 g fat (2.5 g saturated), 44 g protein, 375 mg sodium, 15 g carb, 5 g fiber

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